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Chocolate Chip Cheesecake
I took into account the reviews on this recipe before I made it for the first time. Rather than chocolate graham cracker crums, I bought a prepared Oreo Cookie crust. I also used only 2/3 cup semi-sweet chocolate chips, rather than 1 cup miniature chocolate chips. I baked it in the evening, cooled it for about an hour before refrigerating it and served it the next day. The result - a rich, creamy and delicious homemade cheesecake - the best I've ever had. An exceptional recipe - and simple!
38 users found this review helpful
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Reviewed On:
Mar. 23, 2003
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